I've never tackled baguettes, so I appreciate the detail and the videos in your recipe. Question: I keep a sourdough starter (currently in the freezer while i'm in italy). Would I need a separate liquid levain to make this recipe, or can I just use more of my starter? Thanks!
No need for a separate starter! Just feed yours until it’s healthy and active, then proceed. Step one of the recipe is the build where you’ll use a little of your healthy starter and mix it with equal parts (weight) flour and water.
Making mini versions of these with fillings now. Batch one is white chocolate pecan (constant request from nurses) batch two is Mediterranean olive, herb and garlic (oncologist request) I’ll post pics to instagram whether or not they turn out 😆 thank you for the videos Martin, you *almost* make it seem easy.
Very nice, as usual. Your documented experimentation is impressive and your writing is quite nice.
Thanks so much, Stephen. Really appreciate you stopping by!
M
Just scored these baguettes and so much easier! Is it because it’s cold? I just need to time it better- found myself shaping baguettes at midnight ha!
Yes! Much easier when chilled! One of the great aspects of this method!
I will have to challenge myself with these :-) And make sure my starter is really strong, I have been an unfrequent feeder :-P
Thank you for another great post!! Always inspiring.
So many ways to slice a baguette! Hoping you enjoy this process! 🙏🏼🙏🏼
M
I've never tackled baguettes, so I appreciate the detail and the videos in your recipe. Question: I keep a sourdough starter (currently in the freezer while i'm in italy). Would I need a separate liquid levain to make this recipe, or can I just use more of my starter? Thanks!
No need for a separate starter! Just feed yours until it’s healthy and active, then proceed. Step one of the recipe is the build where you’ll use a little of your healthy starter and mix it with equal parts (weight) flour and water.
👍🏻👍🏻🧡🧡💛💛
Thank you for the clarification. I do miss my starter!
Where can I find what appears to be a 16" couche like that, to fit nicely into a cookie sheet?
I got mine at the art store, it’s just canvas. But look on Amazon for that width and you’ll find it!
What's the best way to add steam when baking these baguettes? Do you add some water to a preheated pan on the bottom rack?
https://youtu.be/MYL9Y0IOR6k?feature=shared
Thank you so much!
Making mini versions of these with fillings now. Batch one is white chocolate pecan (constant request from nurses) batch two is Mediterranean olive, herb and garlic (oncologist request) I’ll post pics to instagram whether or not they turn out 😆 thank you for the videos Martin, you *almost* make it seem easy.
Buenisimoo!! Saludos desde Argentina!
Can’t wait to try these. On the agenda this week